We had some cucumber seeds we didn’t plant last year, so we stuck them in the ground this year – they took off! Too many to eat, so it was time for pickles. We made up several batches of refrigerator pickles. Easy, delicious, and there’s no food die like you’ll find in so many commercial pickles + it’s low in sodium. Here’s our recipe:

Store in container of choice in your refrigerator. We went with canning jars, but anything will do. These pickles aren’t heavily salted like what you’ll find in the store, so they won’t keep for months and months, but – well. I know they last for two weeks (that’s how long they could survive before being eaten), but I think they’ll do fine over a longer period too.